I haven’t made this recipe yet but when I finally got round to reading last months Good Food magazine I spotted a recipe that I thought would be perfect for my parents to use – Rhubarb and Orange Cake.
This year they decided to have a go at growing forced rhubarb in a pot and it has been very successful for them, so successful that it appears to be trying to break free from from its little rhubarb prison. Usually my mom’s recipes for using rhubarb begin and end with rhubarb crumble. I guess it is pretty good if you like rhubarb but I am not keen, especially when it is a nasty, stringy mush that tastes sour (sorry, that isn’t due to the way my mom cooks it as I am told it is really nice, it is just how my taste buds see rhubarb crumble!) I like the crumble bit though.
So, after reading my magazine I thought this looks like a perfect recipe to give rhubarb another go and to try and help my parents use up some more of the pretty pink stuff. I told my mom about the recipe today and she seems really keen to try it.
Hopefully this might change my opinion and I might become a rhubarb fan… because it is one thing that we can’t feed to the chickens.